Recipes Perfect, Fluffy Quinoa Be the first to rate & review! Slightly toasting quinoa before cooking makes a wonderfully fragrant quinoa with great texture and flavor. Slideshow: Quinoa Recipes By Todd Porter and Diane Cu Todd Porter and Diane Cu F&W Digital Food Awards Winners Website White on Rice Couple Profile Todd Porter and Diane Cu don't just post recipes; they blog about the parties they throw in their Los Angeles garden. They invite readers to join them, not just figuratively but literally. "So many of our friendships started with a hello on Twitter," Cu says. Like the blog, their book, Bountiful, features recipes inspired by their garden and their backgrounds: He grew up on a ranch in Oregon; she was born in Vietnam. "What's funny is, Todd is almost more Asian than me. He cooks with chopsticks and studied Japanese," Cu says. Food & Wine's Editorial Guidelines Published on December 17, 2013 Print Rate It Share Share Tweet Pin Email Photo: © Todd Porter & Diane Cu Total Time: 25 mins Yield: Makes about 3 1/2 cups Ingredients 1 cup uncooked quinoa 1 tablespoon extra-virgin olive oil 2 cups water Pinch of kosher or sea salt Directions Rinse the quinoa under cold water for about 1 minute. Drain well and put quinoa in a medium saucepan. Stir in the olive oil and heat over medium heat, stirring frequently until the remaining water is evaporated and the quinoa is slightly toasted. Stir in the water and salt, and increase the heat to high. After the water begins to boil, reduce the heat to low and cover the pan. Gently simmer, covered, for 15 minutes. There may still be some water not yet absorbed. Remove from heat. Keeping the pan covered, let it stand for 5 minutes, or until the remaining water is absorbed. Remove the lid and gently fluff the quinoa. Rate it Print